Italian Chicken Sausage Stuffed Portabellas48 Reviews
- Prep: 25 min
- Ready In: 25 min
“Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.” - by al fresco all natural
Original recipe yields 8 servings
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Amount Per Serving (8 total)
- 254 cal
- 18.2 g
- 8.2 g
Based on a 2,000 calorie diet
Reviews (48)Rate This Recipe
"Delicious! Be sure not to put too much sausage mixture on the mushrooms because it becomes too rich. I just sprayed the portabella caps with pan spray instead of brushing with olive oil. Turned out..." See more great!"
"Mixed reviews in this house. Unlike Hubs, who called this "gushy mush," I kind of liked it and prefer to simply call it "creamy." While I liked this, I do still have criticisms of my own - with no se..." See moreasoning I could see where this would be just flat tasting "gush." To circumvent that I used Italian sausage and added freshly ground pepper, sauteed garlic, shallots (onion would have been fine too) fresh parsley and chopped, roasted red pepper. These additions lent color, flavor and texture and easily elevated this to 4-stars. In keeping with our individual and opposite assessments, I ate twice as much of these as Hubs, mostly when he wasn't looking."
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